Friday, October 6, 2023

Finally a Delicious Chicken Cutlet

Tonight, I must extend my apologies for three decades of chicken cutlets that were less than delightful. While my previous attempts were decent, tonight's endeavor was truly exceptional.

In the past, I opted for baking our chicken cutlets, adhering to the belief that frying is "unhealthy" with baking being the virtuous path. I must confess that frying undeniably imparts a superior flavor.

The decision to fry tonight's cutlets was influenced by Chris's request. I managed to snag chicken breasts at a steal—$1.99 per pound. Following the guidance from two instructional videos (links provided below), I transformed them into succulent cutlets.


For the coating, I adhered to the usual recipe— a blend of plain and Panko breadcrumbs, seasoned with salt, pepper, and a touch of cornstarch. The frying process involved a mixture of 1/2 olive oil and 1/2 vegetable oil. As for the timing, I found that 5 minutes on one side, followed by a careful flip and an additional 3 minutes of frying, yielded the perfect result.

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